, Asie Araste1,2,*, Naeimeh Varasteh3,*, Zahra Dehnavi1
, Reza Zare-Feyzabadi3
, Mohammad Vahedi Fard4
, Kimia MohammadHasani4
, Javad Parirokh2, Zahra Khorasanchi1
, Maryam Mohammadi Bajgiran3
, Elahe Hasanzadeh3
, Reyhaneh Ebrahimi3
, Malihe Aghasizadeh3
, Mansoureh Sadat Ekhteraee Toosi3
, Parisa Asadian-Sohan5
, Reza Assaran Darban5
, Reza Hossieni3
, Gordon Ferns6
, Habibollah Esmaily7
, Majid Ghayour-Mobarhan1
1Department of Nutrition Sciences, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.
2Student Research Committee, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.
3International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.
4Department of Nutrition, Food Sciences and Clinical Biochemistry, School of Medicine, Social Determinants of Health Research Center, Gonabad University of Medical Science, Gonabad 9691793718, Iran.
5Department of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad 9187147578, Iran. JFIF d d Ducky d qhttp://ns.adobe.com/xap/1.0/